Ahi-Tuna Salad

Ingredients

1              Ahi-Tuna Fillet
1/2 cup     Sesame Seeds
                Spring Mix
1/8 cup     Olive Oil
1 tsp         Rice Wine Vinegar
1/2 tsp      Soya Sauce
2 tsp         Pomegranate Jelly
1 tsp         Fine Herbs
1/2 tsp      Salt

Cut the tuna into approximately two inch squares coat in olive oil and coat with sesame seeds. Heat a frying pan with a little olive oil so it is as hot as you can get it. Put the tuna pieces in and cook each side for a very short time. The idea is to leave the center of they tuna raw. Set aside the tuna in some paper towels to absorb the extra oil.

Melt pomegranate jelly (other subtle jellies can be substituted) in a sauce pan with as little water as possible over low heat. In a bowl whip the vinegar and oil to a cloudy consistency. Add the melted jelly and other ingredients so that everything is well mixed. Toss the dressing with the spring mix and place on plates. Thinly slice the tuna perpendicular to the grain and fan on top of the salad to serve.